There’s a reason a seemingly simple squash side dish made the cover of Amanda Hesser and Merrill Stubbs’s new cookbook. The recipe delivers cayenne-dusted squash wedges with gorgeous bronzed edges, candied interiors and an intriguing partner: a nutty, nontraditional sage-hazelnut pesto. The recipe is one of 75 dishes the visionaries behind Food52.com share in their latest cookbook. Our first experience cooking from the book hints at many great meals in our future: After test-driving the squash, we couldn’t restrain ourselves from eating the wedges straight from the bowl--with our fingers.
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For a more rustic pesto, blend the ingredients using a mortar and pestle, like this one from Williams-Sonoma.
Our favorite hazelnuts to use in this recipe come from Oregon-based Freddy Guys Hazelnuts and are available via mail order nationwide.